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Made-from-Scratch Minestrone Soup

Skip the meat and still make a hearty soup with our vegetarian minestrone soup recipe. This fall favorite will warm your tummy and uses a splash of red wine.

Comments

Serve up the ideal fall soup when you make this made-from-scratch minestrone recipe. Addie's minestrone is all veggies, making it the ideal recipe for all of your guests this fall. This tummy happy and hearty minestrone soup recipe uses a splash of red wine to add a truly warm and rich taste to this simple take and a well-known Italian classic. This recipe uses vegetables like celery, carrots, and onions to combine to make a sophisticated flavor. If you're feeling bold, consider trying it out with another one of your favorite veggies to make it all your own. 

From the Chef: There was a family-owned restaurant a few towns over that featured minestrone soup as the "Soup of the Day" every Monday. My brother and I loved going there on the Mondays we had off at school. The version below is a bit more "grown-up" with the addition of a dry red wine, which gives the soup an even richer taste.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.

Serves6

Preparation Time15 min

Cooking Time30 min

Ingredients

  • 1/2 box dry mini shells pasta
  • 2 tablespoon olive oil
  • 1/2 onion, diced
  • 8 ounce shredded carrots
  • 2 celery stalks, chopped
  • 3 clove garlic, minced
  • 1 cup dry red wine
  • 1 tablespoon fresh thyme, chopped
  • 2 bay leaves
  • 1 (15-1/2-ounce) can cannellini beans, drained and rinsed
  • 1 (14-1/2-ounce) can diced tomatoes
  • Salt and pepper
  • 4 cup vegetable broth, low-sodium preferred
  • 2 cup fresh spinach, cleaned well and chopped
  • 1 small zucchini, chopped
  • Parmesan cheese, for garnish

Instructions:

  1. Bring a small pot of water to a boil. Add the pasta and cook until al dente. Drain and reserve.

  2. In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, celery, and garlic. Stir and cook until the vegetables are beginning to soften, about 4 minutes.

  3. Add the red wine, scraping up any bits from the bottom of the pan. Bring to a boil and reduce the liquid. Add the thyme and bay leaves to the pot and stir well.

  4. Add beans, tomatoes, broth, salt, and pepper. Reduce the heat to medium-low and simmer for 20 minutes.

  5. Add the spinach and zucchini and simmer for 5 minutes until the vegetables soften.

  6. Stir in the cooked pasta.

  7. Remove the bay leaves, ladle into bowls, and serve with freshly grated Parmesan cheese.

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